Chef De Partie

Job Description

General Responsibilities

• To promote efficiency, confidence, courtesy, and an extremely high standard of social skills
• To generally promote and ensure good inter-departmental relations
• To always display a pleasant manner and positive attitude and to promote a good company image to guests and colleagues
• To always demonstrate pride in the workplace and personal appearance when representing the hotel thus identifying a high level of commitment
• To always adhere to Company and Hotel rules and regulations

Operational

• Prepares the daily mis-en-place and food production in different sections of the main kitchen or satellites.
• Coordinates daily tasks with the Executive chef and Sous chef.
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
• Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes, and preparation techniques.
• Instructs and leads subordinates through their daily requirements in food preparation and actively takes part in set up and supervising of buffets and special functions.
• Coordinates and participates with other sections of requirements, cleanliness, wastage, and cost control.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily Executive chef/ Sous chef on the daily requirements, functions, and last-minute events.
• Checks daily time sheet is correctly filled at the section, prepare a weekly roster, and keeps overtime to a minimum.
• Guides and trains the subordinates daily to ensure high motivation and economical working environment.